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4th of July Dessert Recipe: Gluten-Free Berry Crostata

Want to sweeten up your holiday spread this Independence Day? Our red, white, and blue Berry Crostata is exactly what you’re looking for! This recipe comes from our very own Executive Chef Dana, who spent five years as a pastry chef.

She is sharing one of her favorite and easy, but impressive, recipes to help add a little bit of sweet to your table this Fourth of July. You can make this recipe gluten-free too, so any one of your guests can savor this patriotic pastry!



  • 2 ½ cup flour of choice (all-purpose or gluten-free), plus extra for rolling
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small pieces
  • ¼-½ cup ice water
  • 1 egg, lightly beaten
  • Turbinado sugar, for decoration


  • 3 cups berries (strawberries, blueberries, blackberries, and raspberries)
  • 2-3 teaspoons lemon juice
  • 1-2 teaspoons agave
  • 1-2 tablespoons cornstarch


  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla
  • ¼ cup powdered sugar, or to taste



Place flour, sugar, and salt in a food processor. Scatter butter over top and pulse briefly to resemble coarse meal.

Slowly add ice water, in tablespoon increments until dough moistens.*

Dump dough out and wrap tightly in plastic wrap, flattening into a disk. Refrigerate at least 1 hour.

Chef’s Tip: Dough shouldn’t be wet or sticky, but rather hold its shape when pressed together.


Wash fruit. Trim any stem ends and cut into bite-size pieces as needed.

Place fruit in a medium bowl. Add lemon juice and agave; stir. Sprinkle cornstarch over and stir to combine.


Divide chilled dough into 8 balls, pressing to shape and flatten slightly.

Using extra flour, lightly coat a cutting board and rolling pin. Roll the dough out into about ¼-inch thick discs. Repeat with remaining balls, using squares of parchment to keep discs separate while stacking.


Preheat oven to 425 degrees.

Working one at a time, place a large scoop of berry mixture in the middle of the dough round, leaving about a 1 ½-inch border.

Fold edges of dough around fruit filling to enclose, using an egg wash to help bind sides together, keeping the center exposed.

Chef’s Tip: If using gluten-free flour, handle carefully, using extra egg wash as needed to repair any tears that may occur.

Brush egg wash on the remaining dough and sprinkle with turbinado sugar. Carefully place on parchment-lined baking sheet.

Take Note: Egg wash is lightly beaten egg and 1 tablespoon water.

Repeat with remaining dough and fruit.


Bake crostatas in oven 15-18 minutes, or until dough is golden browned on the sides.

Allow to cool 5-10 minutes.


In a fitted bowl of a stand mixer, combine heavy whipping cream, vanilla, and powdered sugar. Whip on medium-high speed until medium peaks form.


Serve warm berry crostatas with fresh fruit and top with a dollop of whipped cream. Sprinkle with powdered sugar.




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